Char Siu (Cantonese Barbecued Pork)

Ingredients

• Pork shoulder (Boston butt), boneless 1 kg
• Hoisin sauce 4 tbsp (70 g)
• Light soy sauce 2 tbsp (32 g)
• Dark soy sauce 1 tbsp (16 g)
• Shaoxing rice wine 2 tbsp (30 ml)
• Sugar 3 tbsp (38 g)
• Five-spice powder 1 tsp (2 g)
• Garlic, minced 4 cloves (16 g)
• Sesame oil 1 tsp (4.5 g)
• Honey, mixed with 1 tbsp hot water 3 tbsp (63 g)

Instructions

1. 1

   Cut the pork along the grain into strips about 5 cm thick and prick them all over with a fork.

2. 2

   Mix the hoisin sauce, both soy sauces, Shaoxing wine, sugar, five-spice powder, garlic and sesame oil; set aside 3 tbsp for basting and coat the pork with the rest.

3. 3

   Cover and marinate in the fridge for at least 8 hours or overnight, turning once.

4. 4

   Heat the oven to 200C. Put the pork on a rack over a foil-lined tray with 1 cm of water in it and roast for 20 minutes.

5. 5

   Mix the reserved marinade with half the honey, brush it over the pork, turn the strips and roast for another 15 minutes.

6. 6

   Brush with the remaining honey and roast for 5 minutes per side, until the glaze bubbles and the edges char slightly.

7. 7

   Rest for 10 minutes, then slice across the grain and serve with rice.